Bonet

Preheat your oven to 160°C. Prepare a 20-22 cm diameter pudding mold (or individual ramekins) and a larger baking dish for the bain-marie.

To make the caramel, place 100g of Granulated sugar in a small, heavy-bottomed saucepan with 30g of water. Heat over medium-low heat without stirring until the Granulated sugar dissolves and turns into a rich amber caramel. Immediately pour the hot caramel into the prepared pudding mold, tilting it to coat the bottom and sides evenly. Set aside to cool and harden.

In a large bowl, whisk the Large eggs with the remaining 150g of Granulated sugar until pale and frothy.